Monday, August 31, 2009

Shrimp and Grits

At the end of July Dear Husband and I visited Savannah for the day as we were traveling home from St. Augustine. We had planned to eat at The Lady and Sons, however, we didn't get there early enough to get on the list. We opted for Uncle Bubba's Oyster House instead.....afterall, it is Paula's brother's place.

I ordered the Shrimp and Grits. It was die for! Ever since I've been looking for a recipe that came close to Uncle Bubba's.

Here are a few pictures from my Creative Saturday....where I fixed the dish and the recipe follows:

The plate of veggies and shrimp I set aside while I made the cream gravy.

The cream gravy, shrimp and loaf of bread I baked.

Our table setting....

Shrimp and Grits

4 servings cooked grits
2 T. olive oil
½ cup diced tasso ham
2 T. diced leeks
2 T. diced onions
2 T. diced green peppers
20 medium to large shrimp, peeled and de-veined with tails on
1-2 T. dry white wine
1 cup heavy cream
Salt and pepper
Green onion tops, chopped

*****note: tasso ham is Cajun ham an often hard to find outside of Louisana….substitute salt pork, pancetta, or prosciutto. I used 4 slices of thick-sliced bacon….chopped. Then cooked the veggies in the bacon drippings.

Cook grits according to package directions; set aside and keep warm.

Heat oil in large skillet over medium-high heat. Add tasso and sauté until crisp. Add diced vegetables and sauté until onions are transluscent. Add shrimp and sauté for 30-45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with the wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.

Divide grits among four plates. Line plate edges with shrimp. Pour sauce over grits. Garnish with green onion tops.

For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and the shrimp on top.
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